The origins of J ouvert.

J’ouvert, or Jour Ouvert, is a large street party created in Trinidad held during Carnival though now celebrated throughout many Caribbean cultures, and subsequently in areas where Caribbean peoples have immigrated.

History

J’ouvert is celebrated in many countries throughout the Caribbean. J’ouvert is also celebrated in many places outside the Caribbean as part of Carnival celebrations throughout the year, with the biggest celebrations happening in places around the world with large Caribbean ex-pat communities.

Traditionally, the celebration involves calypso/soca bands and their followers dancing through the streets. The festival starts well before dawn and peaks a few hours after sunrise.

Carnival was introduced to Trinidad by French settlers in 1783, a time of slavery.Banned from the masquerade balls of the French, the slaves would stage their own mini-carnivals in their backyards — using their own rituals and folklore, but also imitating and sometimes mocking their masters’ behavior at the masquerade balls.

The origins of street parties associated with J’ouvert coincide with the emancipation from slavery in 1838. Emancipation provided Africans with the opportunity not only to participate in Carnival, but to embrace it as an expression of their newfound freedom. Some theorize that some J’ouvert traditions are carried forward in remembrance of civil disturbances in Port of Spain, Trinidad, when the people smeared themselves with oil or paint to avoid being recognized.^{[citation needed]}

The traditions of J’ouvert vary widely throughout the Caribbean. In Trinidad and Tobago and Grenada, a part of the tradition involves smearing paint, mud or oil on the bodies of participants known as “Jab Jabs”.

In other countries, J’ouvert is celebrated on the first day of August (Emanicipation Day), and yet for other West Indian countries J’ouvert is observed the night before the daytime “Pretty Mas” parade. Pretty Mas, a bright and festive version of the celebration, features colorful feathers and beaded costumes and is more popular and commercially publicized. J’ouvert values the transgressive dirt, while Pretty Mas celebrates the transcendent glitter. J’ouvert can further be contrasted with Pretty Mas such that J’ouvert is said to be for “the people” while Pretty Mas is intended for the establishment.

Barbados does not celebrate J’ouvert, but instead celebrates Foreday Morning, which is often likened to J’ouvert

The festival starts well before dawn and peaks a few hours after sunrise. Carnival was introduced to Trinidad by French settlers in 1783, a time of slavery. … The origins of street parties associated with J’ouvert coincide with the emancipation from slavery in 1838.

The origins of Trinidad Carnival

Trinidad Carnival dates back to the 18th century, and the influx of French Catholic planters – both white and free coloured – their slaves, and free blacks in the 1780s. The white and free coloured both staged elaborate masquerade balls at Christmas and as a “farewell to the flesh” before the Catholic Lenten season, with each group mimicking the other in their masking and entertainment. The West African slaves of these planters as well as free coloureds had their own masking traditions, and held festivities around the burning and harvesting of the sugar cane (this was known as cannes bruleés, anglicised as Canboulay or Camboulay). For each group, masks and mimicry were an essential part of the ritual.
This masking and mimicry merged over time with the calinda – or stickfighting accompanied by chanting and drumming – and rituals of Canboulay to become a jamette – or underclass – masquerade. After many a battle with the British colonial government, who kept trying to ban drumming, masquerade, and even the steel pan – the festival eventually found a home on the Monday and Tuesday before Lent, and was adopted as a symbol of Trinidadian culture during the independence movement.After the emancipation of slaves in 1838, Canboulay became a symbol of freedom and defiance. In response, the British colonial government outlawed drumming, stickfighting, masquerading, African-derived religions (like those of the Orisa faith and the Spiritual Shouter Baptists or Shango Baptists), and even tried to suppress the steelpan – but was never able to stamp out what has become a hallmark of Trinidadian identity.

What is J ouvert in Trinidad and Tobago?

Trinidad & Tobago J‘ouvert Celebrations. J‘ouvert (pronounced “Jou-vay”) is derived from French patois and means ‘daybreak’. Jouvert marks the official start of the two day carnival celebrations in Trinidad & Tobago.

What is jouvet?

Jouvet is a French surname. It may refer to: … Louis Jouvet, French actor and theatre director.

What is Jouvay?

J’ouvert or Jouvay is at the heart of Trinidad carnival, and is also celebrated in other Eastern Caribbean islands. The name J’ouvert originates from the French jour ouvert, meaning day break or morning, and signals the start of the bacchanalia that is Carnival.

When did Jamaica Carnival start?

2016 marks the 28th anniversary of carnival in Jamaica. This was introduced in 1989 to Jamaicans by a group of carnival loving revellers who had been accustomed to making the annual trek to the carnival capital of the Caribbean, Port-of-Spain, Trinidad, to party and play mas.

What date is Carnival 2018 in Trinidad?

Carnival dates

Calendar Year	Carnival Monday	Carnival Tuesday
2016	February 8	February 9
2017	February 27	February 28
2018	February 12	February 13
2019	March 4	March 5

J’ouvert, the official start of the Carnival bacchanal is slowly approaching, so we’ve done our due diligence to help you organize from now. Here’s our breakdown of the bess Trinidad J’ouvert bands for 2018 – whether you like to be covered in paint, clay, chocolate or all of the above.

J’ouvert starts around 2-3AM and goes until about 8AM, going straight into Carnival Monday, which typically starts around 10AM. If you know you won’t be able to handle minimal sleep and continuous drinking, it might be best to sit J’ouvert out.

West Indian Day Parade 2018 guide

When is the West Indian Day Parade?

The West Indian Day Parade is Monday, September 3, 2018. The march starts at 11am.

Where is the West Indian Day Parade?

During the seven-hour New York carnival, steel-pan and calypso bands in elaborate costumes march down Eastern Parkway, and vendors sell homestyle island grub along the route in Crown Heights, Brooklyn. The parade starts at Schenectady Avenue and ends at Grand Army Plaza.

What can you do before the West Indian Day Parade?

The pre-parade parties begin at 6am with J’ouvert (daybreak in French), an irreverent festival held before the parade.

What happens during the West Indian Day Parade?

The procession always features skin, feathers and sequins, with flags and music that celebrate the heritage of Trinidad and Tobago, Haiti, Barbados, Dominica, Saint Lucia, Jamaica, Saint Vincent and Grenada, Guyana, Suriname and Belize, among others. Revelers often dress up as political figures or celebrities and throw powdered paint at each other, while steel drums and whistles provide the celebratory soundtrack. Look out for food vendors offering traditional dishes.

 What kind of  West Indian food

What is typical Caribbean food?

Caribbean Food and Cuisine. Steak, chicken, and seafood served in the Caribbeanare cooked with distinct spices and ingredients found in the region. Well knownCaribbean cuisine includes key lime pie, barbecued ribs served with guava sauce, chicken kabobs, jerk chicken, and coconut shrimp.

What is typical Caribbean food?

Caribbean Food and Cuisine. Steak, chicken, and seafood served in the Caribbeanare cooked with distinct spices and ingredients found in the region. Well knownCaribbean cuisine includes key lime pie, barbecued ribs served with guava sauce, chicken kabobs, jerk chicken, and coconut shrimp.

What food do the Caribbeans eat?

Almost a super food, breadfruit is high in Protein and excellent alongside fresh fish. This starchy fruit is eaten throughout the Caribbean and served as a side or snack. Similar to plantain it is much too starchy to be eaten as a fruit so is usually boiled, roasted or fried in to chips.

What food is the Caribbean famous for?

Simmered in huge pots across the Caribbean, this thick and rich stew can include aubergine, okra, squash, potatoes and pretty much anything else that grows in the islands’ rich earth. Beef is the most common meat, while fungi – tasty cornmealdumplings – add texture.

What Jamaicans eat for lunch?

Jamaican food is usually spicy. Typical lunch and dinner are large meals and last for at least an hour. The Main dish is either Liver, Ackee & saltfish (codfish), Mackerel or Red Herring served with any or all of the following, fried dumpling, fried bammy, boiled banana, boiled dumpling and yam.

IF YOU’RE NOT EATING CARIBBEAN FOOD, YOU’RE MISSING OUT

Jerk chicken

Odds are you’ve probably come across this aptly named allspice-habanero blend at some point in your culinary adventures. Wings, drumsticks, chicken breast, fish filets — you name it, it tastes better doused in a heavy hand of Jamaica’s favorite fiery, smoky seasoning.

Jamaican Jerk Chicken

YIELD

Makes 8 servings

INGREDIENTS

1. • 3 tablespoons dark rum
   • 2 tablespoons water
   • 1/2 cup malt vinegar
   • 10 green onions, chopped
   • 4 garlic cloves, peeled, chopped
   • 2 tablespoons dried thyme
   • 2 Scotch bonnet chiles or habanero chiles with seeds, chopped
   • 2 tablespoons vegetable oil
   • 4 teaspoons ground allspice
   • 4 teaspoons ground ginger
   • 4 teaspoons ground cinnamon
   • 2 teaspoons ground nutmeg
   • 2 teaspoons salt
   • 2 teaspoons ground black pepper
   • 2 teaspoons dark brown sugar
   • 1 cup ketchup
   • 3 tablespoons soy sauce
   • 2 3- to 3 1/2-pound chickens, halved lengthwise, rinsed, patted dry
   • 1/2 cup fresh lime juice

PREPARATION

1. 1. Boil rum and 2 tablespoons water in small saucepan for 3 minutes.
   2. Transfer rum mixture to blender; add vinegar and next 12 ingredients and blend until almost smooth. Transfer 2 tablespoons jerk seasoning to small bowl; mix in ketchup and soy sauce to make sauce. (Jerk seasoning and sauce can be made 1 day ahead; cover separately and refrigerate.)
   3. Arrange chicken in large roasting pan or baking dish. Pour lime juice over; turn to coat. Spoon jerk seasoning over chicken and rub in. Cover and refrigerate at least 4 hours, turning occasionally. (Can be prepared 1 day ahead. Keep refrigerated.)
   4. Preheat oven to 350°F or prepare barbecue (medium heat). Remove chicken from jerk seasoning marinade; sprinkle with salt and pepper. If roasting chicken in oven, arrange chicken, skin side up, on rimmed baking sheet. Roast until chicken is cooked through and juices run clear when thickest part of thigh is pierced with fork, about 50 minutes. If grilling chicken, place chicken, skin side down, on grill rack, cover, and grill until chicken is cooked through, turning occasionally and adjusting heat if browning too quickly, about 50 minutes.
   5. Cut each chicken half into pieces and serve with sauce.

Gizzada

Also known as a “pinch-me-round,” gizzada is a palm-sized Jamaican tart of Portuguese origin. It has a flaky, buttery shell, a pecan pie-like coconut filling, and limitless power over anyone who dares to enter its mesmerizing aroma zone.

JAMAICAN GIZZADA RECIPE

A traditional Jamaican and Portuguese dessert, this coconut pastry snack is an all time open face tart with grated, spiced sweetened coconut.

PREP TIME: 60 MINSCOOK TIME: 40 MINSTOTAL TIME: 100 MINS

INGREDIENTS:

For Pastry

• 2 cups flour
• 1 teaspoon salt
• 1/2 cup cold water
• 1 1/4 oz shortening
• 1 3/4 oz margarine

For Coconut Filling

• 1 large dry coconut, grated
• 1 cup brown sugar
• 1/4 teaspoon nutmeg
• 1 tablespoon water
• 1/4 teaspoon butter
• Maraschino cherries (optional)

INSTRUCTIONS:

For Filling

1. Over low heat, add water and sugar to a heavy bottom pot.
2. Boil until it turns into a syrup
3. Add grated coconut, and nutmeg and continue to boil for about another 10 minutes. Continue to stir occasionally
4. Add butter and mix into mixture until all the butter has disappeared.
5. Set aside and cool.

For Pastry

1. Heat oven to 350 degrees
2. Sift together salt and flour in a large bowl.
3. Cut shortening and butter into mixture till incorporated.
4. Add water to mixture to make a dough
5. Place dough in plastic wrap and place in the fridge for 30 minutes.
6. Using a rolling pin on a floured surface, roll dough out to about a 1/4 inch thickness
7. With about an 8-inch glass cut circles out of dough. If you have tart pans place dough into pans cutting off any excess dough. If no pans, pinch around the dough. You are making a casing for the coconut filling.
8. Once all shells are made, place dough on an ungreased baking sheet and bake for 15 minutes
9. Take out of oven and carefully add coconut filling to cases
10. Decorate with half a cherry in the center
11. Bake treats for another 20 minutes

Doubles

Another street food sent straight from the heavens, doubles are a breakfast staple in my ancestral land of Trinidad and Tobago. A pair of fluffy flatbread rounds are deep-fried, filled with channa (curried chickpeas), and then topped with condiments like mango chutney, cucumber slices, coconut flakes, tamarind sauce, or, my favorite, a vinegary hot pepper sauce native to the islands.

Doubles

YIELD

Makes 8 to 10 doubles

INGREDIENTS

1. For dough:
   • 1/3 cup warm water (100°-110°F).
   • 1/4 teaspoon sugar
   • 1 teaspoon active dry yeast
   • 2 cups all-purpose flour
   • 1/2 teaspoon salt
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground black pepper
2. For filling (curried channa):
   • 2 cups dried chickpeas, soaked overnight in 6 cups of water, or 1 (16-ounce) can chickpeas
   • 1 tablespoon vegetable oil
   • 1 medium onion, thinly sliced
   • 3 cloves garlic, minced
   • 1 1/2 tablespoons curry powder (see Tips, below)
   • Pinch of ground cumin
   • Salt and ground black pepper to taste
3. For assembly:
   • 1 cup vegetable oil
   • Hot pepper sauce (see Tips, below)
   • Kuchela (see Tips, below)
   • Thinly shredded cucumber

PREPARATION

1. Make dough:
   1. In small bowl, stir together water, sugar, and yeast. Let stand until foamy, about 5 or 6 minutes.
   2. In large bowl whisk together flour, salt, turmeric, cumin, and pepper. Stir in yeast mixture, then add additional warm water, if needed, until mixture comes together into slightly firm dough. Knead dough in bowl 2 minutes, then form into ball and cover with damp cloth. Let dough rise in warm, draft-free place until doubled, about 1 hour.
2. Make filling:
   1. If using dried chickpeas, drain and add 6 cups fresh water. Simmer until tender, about 1 hour. Drain. If using canned chickpeas, drain and rinse well with cold water.
   2. In heavy skillet over moderately high heat, heat oil. Add onion and sauté until translucent. Add garlic and sauté 1 minute more. Mix in curry powder and sauté 30 seconds, then add 1/4 cup water.
   3. Stir in chickpeas, cover, and simmer 5 minutes. Add 1 cup water and cumin. Season with salt and pepper and bring to boil. Lower heat and simmer, uncovered, until chickpeas are very tender, approximately 20 minutes.
3. Assemble:
   1. Punch down risen dough and allow to rest 10 minutes.
   2. Dampen hands, pinch off walnut-size piece of dough, and flatten into 4 1/2-inch diameter circle. Set aside. Repeat with remaining dough.
   3. In deep frying pan over moderately high heat, heat oil. Fry dough circles, in batches if necessary, until lightly browned, about 40 seconds per side. Drain on paper towels or on wire rack set over baking sheet.
   4. Place 2 tablespoons filling on 1 piece fried dough. Add pepper sauce, kuchela, and cucumber. Top with another piece fried dough. Repeat with remaining dough and filling. Serve as snack or appetizer.

Ramin Ganeshram shares her tips with Epicurious:

· The curry called for in this recipe is the Trinidadian kind, which has fewer chile peppers than that of India. If you cannot find Trinidadian curry, use Madras curry, but reduce the amount to 3 teaspoons.
· The hot sauce traditionally served with doubles is made from yellow habañero peppers. Matouk’s is a popular brand, but other hot sauces can be substituted according to your preference.
· Kuchela, a traditional condiment for doubles, is a spicy chutney made from shredded green mangoes. It is often available bottled in West Indian markets, but any bottled mango chutney will serve nicely.

Ackee and saltfish

What is Ackee?

Ackee is a pear-shaped fruit that is found in warm climates. As the ackee fruit ripens, it turns from green to bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, white to yellow flesh.This national fruit of Jamaica was imported here from East Africa before 1725. Today, ackee fruit is canned and one of Jamaica’s major exports.

OK, so ackee is this completely bizarro African fruit that’s about the size of a pear, tastes like scrambled eggs, has a soft, lychee-esque texture, and looks like an alien brain attached to a giant black bean — oh, and it can be super toxic if not handled properly. Because it eats way more like a veggie than a fruit, it’s often found in savory fare like Jamaica’s national dish, ackee and saltfish. In this beloved meal, boiled ackee is sauteed with salt cod, onions, tomatoes, and scorching Scotch bonnet peppers, and served with dumplings, fried plantains, and/or rice and peas.

Ackee and Saltfish

To prepare the dish, salt cod is sautéed with boiled ackee, onions, Scotch Bonnet peppers, tomatoes and spices. It is usually served as breakfast or dinner alongside breadfruit, hard dough bread, dumplings, fried plantain, or boiled green bananas. Ackee and Saltfish can also be eaten with rice and peas or plain white rice.

Ingredients

Serves 2-4

• ½-pound salt fish
• fresh ackee soaked, or tinned ackee
• 1 medium onion, chopped
• 1 small sweet pepper (yellow/red or green), julienned
• 1 medium tomato, chopped
• 2 cloves of garlic, minced
• 1 teaspoon scotch bonnet pepper, chopped finely (omit if you don’t want the dish spicy)
• 2 stalks scallion, chopped
• 1-2 tablespoons extra virgin olive oil
• salt and pepper to taste

Directions

1. Put saltfish to soak in cold water for about 1 hour.
2. Pour off water; add fresh water and boil until tender.
3. De-bone and flake the saltfish.
4. Heat oil and sauté onion, garlic, scallions, tomatoes, scotch bonnet pepper and sweet pepper until tender, about five to six minutes.
5. Add flaked saltfish, fresh or canned ackee and black pepper.
6. Toss lightly; cover and allow to stand over low heat for about 2 minutes.

Enjoy this most famous Jamaican dish!

Stew beef

“Bouyon Bef ” Haitian Soup wirth Beef

Stew beef is a one-pot, slow-cooked, soul-nourishing masterpiece of a meal, chock-full of hearty chunks of melt-in-your-mouth beef caramelized in brown sugar, onion, Worcestershire sauce, tomato, thyme, and lots and lots of hot pepper sauce.

Ingredients:

​2 lbs. stew beef or beef shoulder chuck roast 4 tbsps. Epis 3 – 5 Garlic Cloves 2 medium Potatoes 2 Plantains 2 Maggie Chicken Bouillon Cubes 1 ½ – 2 cups Flour 2 bunches of Watercress 1 Onion 2 – 3 stalks of Celery 1 cup Carrots 1 cup Green beans 2 cups Spinach 2 tbsps. Vegetable Oil 2 tbsps. Lime or Lemon or Sour Orange Juice ½ tsp. Seasoning Salt ½ tsp. Adobo Salt to taste Water

Directions:

​1. For the meat, I prefer using beef shoulder roast over stew beef because of the price. Nowadays, stew beef runs over $5/pound in my area. Beef shoulder roast has been on sale for around $2.99/pound. I get a good hunk of meat for an awesome deal and I just cut it into chunks myself. Just be sure to trim off any excess fat. Clean the meat according to the “Cleaning Meat” page and you should have something that looks like this.

​2. In a small bowl, add 2 tbsps. of either lime juice, lemon juice, or sour orange juice. Add 1 Maggie cube and microwave for about 30 seconds. Crush the cube in the juice until it dissolves. If desired, this step can be skipped and you can add these ingredients directly to the meat in step 3. I personally like to do it this way to ensure that the Maggie fully dissolves to well incorporate into the meat.

​3. To the bowl with the beef, add 4 tbsps. of epis, ½ tsp. of seasoning salt, ½ tsp. of Adobo, and the dissolved Maggie cube in the citric juice. Also add in 1 diced onion and 3 – 5 crushed garlic cloves. Mix the ingredients well and set aside to marinate while preparing the vegetables.

​4. Peel 2 plantains and cut into about ½ inch width pieces. Set them aside in a bowl of cool water to prevent them from turning brown.

​5. Wash, peel and cut 2 medium potatoes. I highly recommend choosing a waxy potato like red or gold. Avoid russet potatoes as they will cook too quickly and easily turn into mush. Don’t cut them too small in order to keep them from easily breaking apart in the soup. Be sure to also set these aside in a bowl of cool water to prevent them from turning brown.

​6. Rinse off 2 – 3 stalks of celery and dice them.

​7. For the carrots, it’s easier to use baby carrots since they are already cleaned and cut. If using whole carrots, wash them, peel them, and cut into 1 inch pieces. You will need about a cup of carrots. Set them aside.

​8. Wash then cut off the ends of fresh green beans and cut them into 3 or 4 pieces depending on its length. You want them in about 1 inch pieces. You will need about a cup of green beans. Set them aside. You can also use frozen green beans but fresh is always better.

9. You will need about 2 bunches of watercress. Cut off the thick stems and discard. Be sure to thoroughly wash the watercress. Sometimes small little insects like to hide in bunches of fresh greens. The last think you want is extra protein. Unless you like that sort of stuff, then by all means… Afterwards, Set them aside.

​10. The last vegetable for this recipe calls for about 2 cups or an 8oz package of fresh spinach. If you’re also getting this fresh as a bunch, be sure to cut off the long stem. The length of the stem in the packages that come ready to go don’t need to be cut. Set them aside. There are several other variation of vegetables that can be added to bouyon but these are my personal favorite. For example, yams or yucca root can be added but I’m not a fan of these root vegetables much.

​11. Place a large pot on high heat, add 2 tbsps. of vegetable oil and the marinated meat. Cover the pot with its lid and cook for about 10 minutes.

​12. After about 10 minutes, the beef would have produced its own juices. Stir the contents and continue to cook covered until the liquid dries, approximately another 10 minutes.

​13. Once the liquid runs dry, sauté the beef on high heat, stirring occasionally, until the beef darkens and develops a deep color. You want it to almost “burn” but not literally. Do this for about another 5 – 10 minutes.

​14. Add about 2 cups of water and let the meat return to a boil while covered. Cook for about another 20 minutes. By then, the meat should be cooked but still a little tough. It will continue to cook and soften with the addition of the vegetables.

​15. Too the pot, add in the prepared vegetables: celery, carrots, green beans, watercress, spinach, and plantains. Do not add in the potatoes at this time.

​16. Add in 2 quarts of water to the pot. I added the water to the bowl I had the meat marinate in so that I can be sure to utilize the rest of the marinade that was left behind in the bowl, then I added it to the pot. Throw in your second Maggie cube into the pot. Cover the pot and allow it to come to a boil.

​17. Meanwhile, prepare the “boys” (dumplings) while waiting for the soup to come to a boil. In a bowl, combine 1 ½ cups of flour with ½ cup of water. Mix and combine well to form a dough. You may add more water or flour as needed. Knead the dough with your hands until it becomes nice and uniform. Tear off a small portion of the dough and spin it back and forth between the palms of your hands to form thin logs. It’s better to form them thin. They will eventually swell up but it will also allow them to cook faster. Feel free to make them as long or as short as you like.

​18. As soon as the soup comes up to a roaring boil, add in the dumplings. Let the dumplings boil in the liquid for at least 2 minutes before stirring the contents in the pot. Let the soup boil for about 15 – 20 minutes.

​19. At this time, you can sample the liquid and then add salt to taste if desired. Afterwards, add in the potatoes. Stir the contents and let it cook covered for an additional 10 minutes. The potatoes should then be cooked through but not so soft as to break apart in the soup. Turn off the heat and the bouyon is ready to be served.

Caribbean Stewed Beef With Coconut Dumplings

You’ll Need…

2 lbs beef – cubed into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon ginger grated
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – diced
1 tomato – diced
1 tablespoon green seasoning
1 tablespoon brown sugar
2 1/4 cups water
1/4 teaspoon black pepper
1/4 scotch bonnet pepper
1 scallion
2 sprigs of fresh thyme (1 teaspoon dried)

1 carrot

* You may need to add an additional 3/4 cup of water when slowly cooking the beef, so there’s enough remaining liquid to cook the coconut dumplings.

Coconut dumplings

1/2 cup grated coconut
1 1/2 cups flour
pinch of salt
1/2 cup coconut milk

Wash and drain the cubed beef (about 1-2 inch pieces), then season with everything but the carrot, oil, water and brown sugar. Mix well and allow to marinate for a couple hours in the fridge.

Take it out of the fridge about 15 minutes before you’re ready to start cooking so it comes back up to room temperature. In a deep (heavy) pot, heat the oil on high, then add the brown sugar and stir. The sugar will start to melt, then changes will happen (please pay close attention)… it will melt, go frothy and start taking on colour. When it gets to a rich amber colour (don’t let it burn or go black or it will give the dish a bitter taste) start adding the marinated beef to the pot. If some of the marinade gets in.. no worries. IMPORTANT: Have the bowl with the seasoned beef close (the sugar will change colour fast), use a spoon with a long handle in the event the melted sugar splashes up on you and be very gentle when adding the season beef to the pot.

* If you’re new to stewing with brown sugar I’d recommend that you use an older pot as if the sugar gets burned, it may stain your newer pots … even stainless steel.

Stir well so each piece of beef is coated with that lovely caramel colour. With the heat still on high, bring it up to a boil. Then reduce to a simmer, cover the pot and let that go for about 15 minutes. It will spring it’s own juice. Then it’s time to burn off the acquired liquid so we intensify both the overall colour and flavor. Turn up the heat and remove the lid off the pot. In the same bowl you marinated the beef, add the water and mix well to pick up any of the marinade which may have been left back. When the liquid in the pot is burned off and you have a wonderful established colour, it’s now time to add the water from the bowl as well as the diced carrot and bring to a boil.

As it comes to a boil, reduce the heat to a simmer, cover the pot and let that slowly braise for about 1 hour.  After about 40 minutes you can start making the flour dumplings. Basically a firm dough with the ingredients mentioned above. Set the dough ball to rest for about 10 minutes before we shape them into spinners.

Break off small pieces of the dough (about a tablespoon full) and using your hands, roll into a skinny cigar shape. Try to keep them the same size so they cook evenly.

NOTE! If you want to make this a true one-pot dish you may need to double the ingredients of the coconut dumplings as I usually have mine with bread, so I didn’t go heavy with the dumplings.

The beef should be tender at this point and have some remaining gravy. If you find that there isn’t enough liquid to cook the dumplings, do add another cup or so of hot water to the pot before adding the raw dumplings. As it comes back to a full boil (raise the heat) , start adding the dumplings to the pot. Stir in well (be gentle) so they are covered by liquid.

Reduce the heat to a simmer and let them cook for about 10 minutes. As they cook the flour will also help to thicken the gravy, so do keep an eye on things so you’re left with a bit of gravy at the end. Top with some frozen peas (optional) taste for salt (adjust if needed) then turn off the stove, cover the pot and let the residual heat cook the peas.

Roti

Roti is a type of soft, chewy flatbread, kind of like a cross between flour tortillas and Indian naan. In the Caribbean, this savory street food is most often eaten in the form of a wrap, loaded with either slow-roasted, meaty curries, fragrant vegetables, or a little of both.

ROTI (INDIAN WHOLE WHEAT FLATBREAD)

What You Will Need

• Medium Bowl
• Tongs

MAKES 22 ROTI

 55 MINUTES

Ingredients

3 ³⁄₄ cups atta (chapati) flour, plus more for rolling

1 ¹⁄₂ tsp. corn oil or canola oil, plus more for shaping

1 tsp. kosher salt

Melted ghee, for brushing

Instructions

In a medium bowl, use your hands to combine the flour, oil, and salt. Add 1 cup water and mix, pinching and kneading the dough as you work. Add an additional ¼ cup of water and continue to knead and turn the dough in the bowl, scraping up the loose flour from the sides and bottom. Continue until the dough is smooth and no longer sticky. (If the dough seems dry, add up to ¼ cup more water, 1 tablespoon at a time, mixing well between each addition.)

Divide the dough into 4 equal pieces. Rub a bit of oil on your hands, and roll each piece into a log, about 2 inches thick. Pinch off golf ball-sized pieces, about 1 ¼ ounce each, and roll each into a ball. Cover the balls with a dish towel and set aside.

Fill a small bowl with atta flour, then lightly dust a chakla or countertop with more flour. Working with one ball of dough at a time, flatten the ball into a thick disc. Dredge the disk of dough in the bowl of flour, then use a belan or rolling pin to roll the ball into a disc about 6-6 ½ inches in diameter.

Meanwhile, heat a tava or a medium nonstick or cast iron dry skillet over medium to medium-high heat. When the pan is very hot, place one roti in the skillet. When you see small white spots form on the surface of the dough, about 45 seconds, use tongs or your fingers to flip, then cook on the remaining side until it bubbles a little and light brown spots form, 20-30 seconds more.

Remove the roti from the pan and place it directly over the gas flame; let cook until it puffs and swells, then, using tongs, quickly flip it back and forth for a few seconds to continue puffing and getting brown spots all over.

Transfer the roti to a serving dish and immediately brush one or both sides with ghee. Cover with a clean kitchen towel while you continue rolling and cooking the rest of the roti in this manner. Serve warm.

Curry chicken

 

Curry chicken is a pillar of West Indian cuisine and almost every island touts its own special recipe. My Trinidadian family opts for dark-meat chicken rubbed down with “green seasoning” (cilantro, thyme, basil, tarragon, garlic, green onions, rosemary, marjoram, Scotch bonnets), simmered in a thick homemade curry sauce, and drenched in as much fiery pepper sauce as you can possibly handle. We eat ours with a condiment spread fit for a king — shredded coconut, scallions, diced bacon, apple chunks, mango chutney, salted peanuts, and, of course, even more hot pepper sauce.

Jamaican Curry Chicken Recipe

Ingredients

• 6 lb

  chicken
• 4 Tbsp

  curry powder
• 4 medium

  onions
• 10 sprig(s)

  thyme
• 10 clove

  garlic
• 2 tsp

  allspice, ground
• 2 tsp

  black pepper
• 4 tsp

  salt
• ·

  lemon or lime juice
• 2 small

  potatoes, diced
• 2 c

  water
• ·

  vegetable oil for cooking

1. Clean, skin, and cut chicken in small pieces, then wash with lime or lemon juice.
2. Drain, season with curry, onion, thyme, garlic, allspice (pimento), black peppers, salt and let marinate for awhile.
3. TIP: Set aside onion, thyme, garlic and allspice for a 2nd seasoning while cooking.
4. In a skillet pour about 3 tablespoon of oil. Let oil heat.
5. Add the chicken & seasoning.
6. Lightly brown the chicken & seasoning for 5-7 minutes in the skillet.
7. Add water and scotch bonnet pepper. Let cook for 25 minutes or until done.
   .
8. Add the second seasoning 5 minutes before turning off the heat.
9. Serve over white rice and enjoy delicious Jamaican Curry Chicken!

   Jamaican Curry Chicken recipe

   Ingredients

   1 whole chicken (about 2.5lb – 3lb)
   6 tablespoons of Jamaican curry powder
   2 potatoes
   1.5 tablespoons of vegetable oil
   2 cups water
   1 onion
   3 stalks scallion
   5 sprigs fresh thyme
   4 cloves garlic
   2 hot peppers (ideally scotch bonnet)
   2 teaspoons salt
   2 teaspoons pepper

   Cooking

   Wash the chicken in lemon or lime Juice

   Chop the chicken up in to small pieces

   Chop the onion, scallion, pepper and garlic in to small pieces

   Rub all of the ingredients (apart from the potatoes and water) in to the chicken and allow to marrinate in the fridge for 2 hours

   Chop the potato in to small pieces
   Fry the chicken intil the chicken is sealed (5-10 minutes)

Add the potatoes and water to the pan, cover and fry until the sauce has a thick consistency (about 1 – 2 hrs)
Serve with Rice and Pea

 Rice and peas recipe

Ingredients

 3 cups of rice
1 can of tinned or 1 cup of fresh red peas (either kidney beans or pigeon peas)
5 cloves of garlic (finely chopped)
1 uncut scotch bonnet pepper (1 jalapeno pepper may be used as a substitute)
3 Scallion (spring onions may be used as a substitute)
1 tin (or one cup) of coconut milk
1 teaspoon of salt
1 teaspoon of black pepper
2 sprigs of fresh thyme (2 teaspoons of dried thyme may be used as a substitute)

Cooking

 If you are using fresh peas then wash these
Pour on three cups of water and leave to soak overnight (nb – there is no need to do this if you are using tinned peas)
Crush the garlic and add to seven cups of boiling water
If you are using fresh peas add them now and boil for 45 minutes.
You can test to see if the peas are cooked by crushing them against the lid of the pot.
(If they crush easily, you are ready to move on to the next step)
NB – If you are using tinned peas jest add them to the pot and move straight on to the next step.
Add your coconut milk, rice, salt, black pepper and thyme to the mix.
Crush the scallion (do not chop) and add this.
Also add the uncut scotch bonnet pepper, nb – the pepper remains uncut so as to not make the rice spicy, just give it a subtle peppery flavour.
The Rice and Peas should be ready after about 40 minutes (exact cooking time will depend on the brand of rice used).
The Rice and Peas is now ready to serve!

Callalo

Callaloo is a super-popular Caribbean side dish of West African descent, made from green, leafy veggies (amaranth, taro, xanthosoma), steamed and seasoned with salt and other spices. Each island has its own take on callaloo, adding okra, coconut, or spinach to the mix.

What is Jamaican Callaloo?

Callaloo is an ancient green leafy vegetable also known as amaranth; it has been consumed for thousands of years. In the United States it as commonly known as a weed. It is similar to spinach but has a stronger flavor,Jamaican greens callaloo is often seen growing wild throughout the island as well as being cultivated from callaloo seeds by farmers. I love to grow my own, so I normally allow a few of my callaloo plants to seed. I then allow the seeds to dry and store them for after winter.

What Are The Health Benefits Of Jamaican Callaloo?

But this notorious weed is a valuable source of iron, calcium, folate, potassium, magnesium, vitamin A, and Vitamin C. Callaloo may be purchased in the Caribbean, Asian and /or International supermarkets.

1 cup of cooked callaloo provides:

• 90 kilocalories
• 6.9 milligrams of iron
• 1074 milligrams of potassium
• 602 milligrams of calcium
• 13 grams of fiber
• 484 milligrams of sodium
• 86 milligrams of vitamin C
• 7.2 grams of protein

How To Cook Jamaican Callaloo

To prepare callaloo, first remove dead leaves, debris, and any hard stalks. I like to fill a large pot of cold water and add salt to it and submerge the callaloo in the pot for about 10 minutes, the salt will help to remove debris.Next, I discard the water and rinse the callaloo. Strip the outer thin layer of the callaloo stems. Finely cut leaves and stem of callaloo and set aside.Saute, onion, garlic, spring onion, thyme, tomatoes in oil. Add chopped callaloo, salt and Scotch bonnet pepper, cover and allow to steam, you may add a little water at this time but not too much because the callaloo will ‘spring its own water’ (produce its own liquid as it is cooked).

Jamaican Callaloo

Ingredient

• 4 cups callaloo, chopped and tightly packed
• 1 tablespoon olive or coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 green onions, chopped
• 2 sprigs thyme
• 1 medium tomato, chopped
• Salt to taste
• 1 Scotch Bonnet pepper, whole or 1/4 teaspoon cayenne pepper
• 2 tablespoons water

Instructions

1. Peel outer membrane of each stalk of callaloo and remove outer old leaves. Place callaloo in a bowl and cover with cold water, place 1/2 tsp salt and set aside while preparing remaining vegetables. Discard water then rinse with water and drain. Chop callaloo

2. Place oil in a large pot, add onion, garlic, spring onion, thyme, tomato, and scotch bonnet pepper on medium heat, saute; until onion is translucent. Add callaloo and water, allow to simmer on low heat for 5-10 minutes or until tender.

   with Jamaican yellow yam, gluten-free, vegan boiled dumplings, Ackee, and roast breadfruit.